A Specialty Food Store in Bozeman, Montana

{Recipe} Tagliolini Gratinati al Prosciutto

Recipe from “The Harry’s Bar Cook Book” by Arrigo Cipriani, also included in the pasta box shown above! Grab a box of Cipriani Tagliolini & enjoy!

Tagliolini Gratinati al Prosciutto
Serves 5
This dish is one of the few combinations of French and Italian cuisines on our menu. The pasta and the ham are Italian; the sauce and the cooking method are French. It has become a classic of Harry’s Bar because everybody likes it so much.

Preheat the broiler.
Bring a large pot of water to a boil and add a tablespoon of salt. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the ham and cook it for a minute or 2, stirring constantly. Cook the pasta in the boiling water for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it.

Drain it well in a colander, and put it in the skillet. Toss it with the ham, add another tablespoon of the butter, sprinkle with half the Parmesan and toss well.

Spread the pasta evenly in a 2-quart ovenproof casserole. Spoon the sauce over the top and sprinkle with the remaining Parmesan. Cut the remaining butter into bits and scatter over the top. Broil as close as possible to the heat source until golden and bubble, about 1 to 2 minutes. Serve immediately and pass around a small bowl of grated Parmesan cheese.